Name: Lemon & Raspberry Bitz Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Serves 12
Cuisine: Australian
Ingredients: 300g McKenzie’s Raspberry Bitz; 2 tsp McKenzie’s Baking Powder; 375g unsalted butter, softened; 1 ½ cups caster sugar; Finely grated zest of 2 lemons; 5 eggs, at room temperature; 3 cups self-raising flour; ¾ cup milk; 500g unsalted butter, softened; 900g icing sugar, sifted; Finely grated zest of 2 lemons; 45-60ml fresh lemon juice; Pinch of salt; 1-2 tbs milk, if needed

Serves 12

Prep 30 mins

Cook 30 mins

Step 1

Grease and line three 20cm round cake tins. Preheat the oven to 180°C conventional or 160°C fan-forced.

Step 2

Beat butter, caster sugar and lemon zest until pale and fluffy. Beat in eggs one at a time.

Step 3

Fold in flour and baking powder, alternating with the milk. Fold through the Raspberry Bitz.

Step 4

Divide evenly between the tins. Bake for 24-28 minutes, or until a skewer comes out clean. Cool completely.

Step 5

For the buttercream, beat butter until pale and fluffy. Gradually add icing sugar, then lemon zest, juice and salt. Add a little milk if needed.

Make sure the Bitz is mixed directly into the batter so you get raspberry flavour throughout every layer. Bring butter, eggs and milk to room temperature before baking for a smoother, more even batter.

Let the cakes cool completely before adding buttercream to prevent it from melting.

Lemon & Raspberry Bitz Cake